Spanish Pork and Ham Pinwheels
Spanish Pork and Ham Pinwheels
Originating from the vibrant city of Sevilla, these delightful tapas known as "Flamenquines" or "little flamencos" are a treat that captures the essence of Spanish flavors. This version draws inspiration from the renowned Madrid bar, Gayango, offering you a taste of the popular tapas.
Ingrediënten
- 1 recipe Béchamel Sauce
- 4 thin slices cooked pork loin cut into 2½ x 2-inch pieces
- 4 thin slices Serrano Spanish cured mountain ham or prosciutto, cut into 2½ x 2-inch pieces
- 2 large eggs lightly beaten
- Bread crumbs for coating
- 2 garlic cloves mashed in a garlic press or mortar
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Olive oil for frying
Instructies
- Prepare the Béchamel Sauce as per step 2 in the recipe.
- Take one slice of ham and place it on top of a slice of pork loin.
- Roll up the meats and secure with a toothpick.
- Dip each roll in the white sauce, ensuring it’s fully coated.
- Place on a plate and refrigerate for at least 1 hour or until the sauce solidifies.
- In a shallow bowl, place the beaten eggs.
- In another shallow bowl, combine bread crumbs with garlic and parsley.
- Heat at least ½ inch of olive oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F) until a cube of bread turns light brown in 60 seconds.
- Dip each sauce-coated roll into the beaten eggs, then dredge in the seasoned bread crumbs.
- Carefully place each roll in the hot oil.
- Cook, turning once, until they achieve a golden brown color.
- Transfer the fried pinwheels to paper towels using a slotted spoon to drain excess oil.
Notes / Tips / Wine Advice:
Serve hot and enjoy the delicious Spanish flavors!
Nutritional Information
Calories: 400 kcal
